9274份肉及肉制品食源性致病菌监测结果分析

目的 了解吉林省9274份肉及肉制品食源性致病菌污染情况,为防控食源性疾病提供科学依据。方法从吉林省9个地市级行政区采集市售6类肉及肉制品样品共9274份,包括生畜肉、生禽肉、熟肉制品、调理肉制品、冷冻肉糜制品和动物血液及制品。按照国家标准方法检测10种食源性致病菌。结果 全部9274份样本食源性致病菌总阳性检出率为3.9%(366/9274)。检出率最高为调理肉制品 (13.0%,63/483),其次是生禽肉(5.6%,107/1900)和生畜肉(5.0%,71/1428)。检出的主要致病菌为单核细胞增生李斯特菌、金黄色葡萄球菌和沙门菌。生禽肉中弯曲菌检出率(7.5%,31/411)和产气荚膜梭菌检出率(3.9%,7/180)均高于沙门菌检出率(3.5%,8/231)。生禽肉、生畜肉中未检出小肠结肠炎耶尔森菌。动物血液及制品未检出单细胞增生李斯特菌、弯曲菌和小肠结肠炎耶尔森菌。冷冻肉糜制品未检出沙门菌。熟肉制品未检出大肠埃希氏菌O157、志贺菌和蜡样芽胞杆菌。熟肉制品各年度检出率范围为1.3%-4.4%。结论 吉林省市售的肉及肉制品较长时间受到不同程度的食源性致病菌污染,存在食源性疾病发生的风险。

Analysis of monitoring results of foodborne pathogens in 9274 meat and meat products

Objective To understand the contamination of foodborne pathogens in 9274 meat and meat products in Jilin province, and provide scientific basis for the prevention and control of foodborne diseases. Methods 9274 samples of 6 kinds of meat and meat products sold in the market were collected from the nine cities of Jilin, including raw livestock meat, raw poultry meat, cooked meat products, prepared meat products, frozen minced meat products and animal blood and products. Ten kinds of foodborne pathogens were detected according to the national standard method. Results The total positive detection rate of foodborne pathogens in 9274 samples was 3.9% (366/9274). The highest detection rate was prepared meat products (13.0%, 63/483), followed by raw poultry meat (5.6%, 107/1900) and raw livestock meat (5.0%, 71/1428). The main pathogens were Listeria monocytogenes, Staphylococcus aureus and Salmonella. The detection rates of Campylobacter (7.5%, 31/411) and Clostridium perfringens (3.9%, 7/180) were higher than those of Salmonella (3.5%, 8/231) in raw poultry meat. Yersinia enterocolitica was not detected in raw poultry meat and raw meat. Listeria monocytogenes, Campylobacter and Yersinia enterocolitica were not found in animal blood and products. Salmonella was not detected in frozen minced meat products. And no Escherichia coli O157, Shigella and Bacillus cereus were found in cooked meat products. The annual detection rate of cooked meat products was 1.3% to 4.4%. Conclusion The contamination of pathogens existed in meat and meat products of Jilin in varying degrees for many years, and there is a risk of foodborne diseases.